Spicy Chicken and Pasta

By á-162246

Ingredients

• 12 12 12 oz spaghetti or linguini
• 1 1 1 c boiling water
• 1/2 1/2 1/2 c dry pack sun dried tomatoes
• 1 1 1 t Cajun seasoning
• 1/4 1/4 1/4 t salt
• 1/4 1/4 1/4 t thyme
• Dash Dash cayenne
• 4 4 4 4 4 oz boneless chicken breast cut into bite sized strips
• 2 2 2 t oil
• 1 1 clove 1 large clove garlic, minced
• 1 1 1 c sliced fresh mushrooms
• 2 2 2 T chopped green onion
• Sauce
• 1 1/2 1 1/2 1/2 c skim milk
• 4 4 4 t flour
• 1/2 1/2 1/2 t dry mustard
• 1/2 1/2 1/2 c Parmesan

Details

Adapted from google.com

Preparation

Step 1

In dutch oven, cook linguine to desired doneness. Drain. Cover to keep warm. In small bowl combine boiling water and tomatoes. Let stand 5 minutes. Drain, reserving 3 T liquid. Chop tomatoes. Set aside. In resealable bag combine Cajun seasoning, salt, thyme, and ground red pepper. Mix well. Add chicken strips, seal bag and toss to coat evenly. Heat oil in large nonstick skillet over medium high heat until hot. Add garlic and chicken; cook and stir 4-6 minutes or until chicken is no longer pink. Stir in mushrooms, onions, tomatoes, and reserved 3 T tomato liquid. Reduce heat to medium; cover and cook 3-4 minutes or until mushrooms are tender. Remove skillet from heat. In medium saucepan, combine milk, flour and dry mustard; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Add to linguine; toss to coat. Stir in cheese. Serve over linguine.
4 servings 600 calories